Effect of Kombucha Consortium Fermentation on Active Ingredients and Sensory Quality of Gastrodia elata
The changes in the main active ingredients and sensory quality of Gastrodia elata during liquid-state fermentation with the traditional Kombucha consortium were analyzed in the study.The results showed that the total acid concentration of the fermentation broth increased,and consequently the pH decreased after 5 days of fermentation,among which acetic acid and succinic acid increased most obviously.Fermentation with the Kombucha consortium significantly increased the contents of total polyphenols,total flavonoids and p-hydroxybenzyl alcohol.The volatile components of the fermentation broth were analyzed by electronic nose combined with solid phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS).It was found that many flavor substances were produced through the fermentation process.Sensory evaluation indicated that Kombucha consortium fermentation significantly reduced the unpleasant odor of G.elata and imparted it a fruity flavor.This study provides a theoretical basis and technical support for the in-depth development and utilization of G.elata.
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